This grilled chicken with salad recipe is a quick and simple warm-weather meal perfect for al fresco dining.
Seasoned chicken breasts are grilled and served sliced on a bed of healthy greens and crisp veggies, and drizzled with a tangy vinaigrette.
Holly’s Hot Salad Highlights
- Flavor: This grilled chicken salad recipe is chock-full of sweet salad fillers and savory grilled chicken in a tangy vinaigrette dressing.
- Time-Saving Tip: Double the chicken and enjoy it cold on salads all week long. Purchase eggs pre-boiled if time is short.
- Make Ahead: Hard-boil the eggs up to 3 days ahead so the slices hold together better for presentation.
- Budget Tip: Salad bowls are great for using up leftover meat, fish, or shrimp and any low-carb veggies in the fridge.
- Serving Suggestions: Serve with a side of keto crackers or crumble some on top like croutons.
Fresh Fixings
- Chicken: Boneless, skinless breasts grill up beautifully and the mild flavor pairs perfectly when sliced on top of salad salad! You can also try salmon, crumbled bacon, or open a can of tuna and keep it easy (and still protein-packed)!
- Eggs: This is a great recipe for using up older eggs. Older eggs are easier to peel once they’re hard-boiled.
- Greens: Romaine lettuce stays extra crunchy in this salad! Other leafy greens to use are a mixed greens mix, baby spinach, chopped kale, or arugula. And yes, romaine can be grilled for extra char goodness!
- Veggies: Start with the basics like cucumbers, tomatoes, and avocado, and then add any keto-friendly veggies you like! Try some red onions, diced bell peppers, celery, or shredded Brussels sprouts.
- Vinaigrette: This recipe only needs a simple dressing to marry all the flavors. Make my creamy vinaigrette or use a low-carb bottled dressing of your choice.
Switch It And Swap It
- Experiment with other tasty add-ins and extras like black or kalamata olives, artichoke hearts, walnuts, almonds, pistachios, or sunflower seeds.
- Top the salad with cheese options like shredded cheddar, a Mexican blend, bocconcini, or crumbled feta.
- Pile on strips of ready-to-eat ham, salami, provolone or Swiss to turn the recipe into a robust chef salad.
Greens & Grilling Guidance
- Marinate the chicken in dressing or brine for at least 30 minutes to tenderize the meat and infuse the meat with extra flavor.
- Once chicken is grilled to desired doneness, allow it to rest so the juices can be reabsorbed into the meat, ensuring juicy slices.
- If planning to make ahead, leave off the dressing, tomatoes, and avocado until just ready to serve.
Next-Day Delicious
To store leftovers, remove tomatoes and avocado, and separate chicken from the salad before refrigerating in separate covered containers for up to 3 days. Add the chicken, and fresh avocado, tomatoes, and dressing just before serving.
More Low Carb Salad Recipes
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Grilled Chicken With Salad Recipe
Slices of chicken breast are tossed with juicy tomatoes, creamy avocado, and hard-boiled eggs, and finished with a creamy vinaigrette dressing.
Equipment
Grill
Ingredients
- 2 chicken breasts
- salt and pepper to taste, or your favorite chicken seasoning
- 1 head romaine lettuce washed and chopped
- ½ cup cherry tomatoes halved
- 1 cup cucumber sliced
- 2 hard boiled eggs peeled and sliced
- 1 avocado sliced
- creamy vinaigrette or dressing of choice
Instructions
- Preheat your grill to medium-high heat.
- Season the chicken breasts with salt and pepper or your preferred seasoning.
- Place the seasoned chicken breasts on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Make sure to turn the chicken halfway through cooking to ensure even grilling.
- Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
- In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber slices, hard-boiled eggs, and avocado. Top with sliced chicken.
- Toss all the ingredients together with the dressing until well combined. Serve immediately.
Notes
- Nutritional information was calculated without salt, pepper, and vinaigrette.
- Leftover will keep in a covered container in the refrigerator for 2-3 days, with tomato and avocado removed.
- Marinate chicken breasts in brine or vinaigrette for 30 minutes for an extra juicy and tender chicken.
- Rest chicken for several minutes before slicing to retain juiciness.
- Chill cooked eggs so they will hold together well when sliced.
- Keep salad, dressing, avocadoes, and tomatoes separate if making ahead of time. Toss everything together just before serving.
Nutrition Information
Calories: 282kcal | Carbohydrates: 11g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 166mg | Sodium: 181mg | Potassium: 1166mg | Fiber: 7g | Sugar: 3g | Vitamin A: 13983IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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